Ingredients

Directions

Cut each pound of smoked sausage into 4 pieces.

Pour the beer in the bottom of the crock pot and pile in the sausage.

Cook on HIGH for 2 hours, then switch to LOW until ready to serve.

Those who like a strong beer taste will want the pieces that actually bathed in the beer. The pieces toward the top of the crock pot will have a more delicate beery tang. During the 2 hours of cooking, the alcohol in the beer will evaporate completely, so the whole family can enjoy these.

Stir in frozen vegetables, undrained tomatoes, parsnip, and barley. Return to boiling; reduce heat. Simmer, covered, about 15 minutes more or until meat and vegetables are tender. Discard bay leaf.

Makes 8 servings (11 cups)

SLOW-COOKER DIRECTIONS:

Substitute regular barley for quick-cooking barley. In a large skillet brown cubed beef in hot oil. Drain off fat. In a 5- or 6-quart slow cooker combine beef and remaining ingredients. Cover and cook on low-heat setting for 8 to 10 hours or on high-heat setting for 4 to 5 hours.

St.Patrick’s Day celebrates Ireland’s patron saint, St.Patrick. This stew was probably around long before even he was, and it’s one of my favorites because it’s not complicated, fussy, or difficult to put together.

Ingredients

4 slices bacon

2 1/2 pound boneless beef chuck

1 teaspoon salt

pepper to taste

2 tablespoons olive oil

2 onions, coarsely chopped

2 cloves garlic, minced

1 can dark Irish beer (like Guinness)

1 small can tomato paste

3 carrots

3 large russet potatoes, cubed

1 tablespoon brown sugar

2 – 3 cups beer broth

Directions

In a 6-quart slow cooker, combine the potatoes, carrots, onions, garlic, beer, olive oil, brown sugar and tomato paste. In a separate bowl, mix the flour with the salt and pepper. Dredge the beef pieces in the dry mixture, shaking off any excess.

Cook and stir bacon in a heavy skillet over medium-high heat until bacon is browned and crisp, 3 to 4 minutes. Transfer bacon into a large stew pot, reserving bacon fat in the skillet.

In batches, add the beef pieces and sear until brown, about 2 minutes, transferring the beef to the slow cooker as done. Remove the last batch of beef to the slow cooker, add 1 cup of the beef broth to the skillet and scrape up all the brown bits that have accumulated on the bottom of the pan. Add the pan juices to the slow cooker, along with the remaining 2 cups of beef broth. Cover, and cook on low for 6 – 8 hours.

Serve the ratatouille warm or at room temperature; as a side dish for grilled poultry or meat; as a bed for a fish fillet; on a sandwich; or perhaps over toast with an egg on top. Using a slow cooker means that you can take advantage of all of these vegetables in season and not warm up your kitchen.

Directions

Place the eggplant in a colander set over a bowl or in the sink, and toss with 1 teaspoon of the salt. Allow to sit and drain for 30 minutes, then rinse the eggplant with cold water. Lay the eggplant on paper towels and pat with additional paper towel to remove as much water as possible.

Whisk together the oil, tomato paste, the remaining 1/2 teaspoon of salt and the black pepper in a medium bowl until incorporated.

Combine the drained/rinsed eggplant, tomatoes, zucchini and/or squash, bell pepper, onion, garlic and thyme in your slow-cooker. Add the oil-tomato paste mixture and stir to incorporate. Add the bay leaf. Cover and cook on LOW for 4 hours or until the vegetables are tender, then uncover and cook for 1 hour more to allow some of the liquid to evaporate and the vegetables to meld further. Discard the bay leaf.

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